I was meaning to make Japanese potato salad but I tweaked the recipe a bit to better suit my taste. Japanese potato salad is a bit bland and does not have an acidic or tangy flavor compared to American style potato salad. It also makes use of Kewpie, a Japanese brand mayonnaise. This has a thin consistency and is not that creamy compared to western style mayonnaise. One other thing that makes it different is the addition of cucumbers and carrots in the recipe.
To make, boil your potatoes (3 medium sized ones) and carrots (2 small ones) until tender then roughly chop into cubes and set aside. Thinly slice some persian cucumbers and onions and sprinkle with salt, let it stand for a few minutes then squeeze out as much liquid from it as you can. Combine your potatoes, carrots, cucumbers and onion in a bowl. Add about 1/2 – 3/4 cup of mayonnaise (I used kraft), 2 hard boiled eggs chopped, 2 small kosher dill gherkins finely chopped (because this is what I have on hand) and salt and pepper to taste. Mix everything up until all ingredients are well combined. Traditional Japanese potato salad are a bit mushy and mashed up. I did not do this since I want my potato salad to be chunky and have more texture.
I served this as a side dish for our dinner the other night.